These Baby Led Weaning Banana Pancakes are delicious enough for the entire family to eat! The batter comes together in a blender, which makes clean up a breeze and they can easily be stored in the freezer for use at a later date. These pancakes are filled with whole grains, omega 3 fatty acids from chia seeds, and are an easy way to introduce the potential allergens of peanuts and eggs to your little one
1 ½ cups oats
2 medium ripe bananas
2 teaspoons baking powder
1 tablespoon peanut butter
1 tablespoon chia
½ cup soy milk (or any kind of milk)
½ teaspoon vanilla extract
Avocado oil to grease the pan while cooking
Combine all ingredients (except for the oil to cook the pancakes in) in a blender and blend until completely smooth.
Heat a skillet over medium heat, then coat with avocado oil, butter or coconut oil. When you sprinkle a little water on the pan and it begins to sizzle, the pan is hot enough to start cooking.
Once the skillet is hot, add 2 tablespoons of batter to the pan for each pancake and cook for about 2 minutes on each side. The pancake will begin to puff up, bubbles will form, and the edge will dry out when it’s time to flip the first side.
Wipe the skillet clean, add oil to the pan then repeat as you cook the rest of the pancakes.
This recipe has not been tested for FODMAP content, but ingredients are used in low FODMAP amounts according to the Monash University app.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: stove top
- Cuisine: american
Keywords: pancakes, baby led weaning, family friendly, toddler breakfast, banana pancakes, banana oat pancakes, oat pancakes